Contents
Characteristics, composition and benefits of egg yolk
What does an egg yolk contain?
The egg yolk has a viscous texture in its raw state. It is easily separable from the egg white thanks to a membrane called the vitelline membrane that covers and protects it in turn. As with the egg white, if it is taken to cook it hardens.
This fraction of the egg contains various nutrients. The main ones are the following:
- A high fat content, which provides a good supply of calories, which give us energy.
- A part of the proteins.
- B vitamins, vitamin A and vitamin D
- Minerals such as iron, phosphorus, calcium, or sulfur.
The yolk represents about 30% of the whole egg.
What is egg yolk used for?
Apart from eating it fried or boiled, it is often used as the main ingredient in tortillas, either alone or in combination with vegetables, fish, or meat.
It can also be present in various culinary preparations such as sauces in some combination of fat, such as “ajoaceite” or as an ingredient in many desserts, such as cakes or pastry creams.
The yolk is rich in antioxidants
Egg yolks are rich in antioxidants, especially lutein and zeaxanthin. Numerous studies have demonstrated the role of these two components in preventing eye diseases, particularly vision loss due to macular degeneration and night blindness.
In addition to these two components, it should not be forgotten that the egg yolk is among the foods richest in vitamin A, a vitamin that is considered a good antioxidant.
Vitamin A deficiency, among other things, is responsible for numerous eye problems such as night blindness, lack of vision, dry eyes, lack of tearing, redness of the eyes, etc.
More information on eggshells and eggs
